Description
These Banana Bread Chocolate Chip Cookies are the perfect combination of moist banana bread and chewy cookies. Packed with ripe bananas, chocolate chips, and a hint of vanilla, these cookies are soft, flavorful, and easy to make. Perfect for breakfast or as a snack!
Ingredients
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- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 ripe banana, mashed
- 1 cup semi-sweet chocolate chips
- 1/2 tsp ground cinnamon (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
- Whisk together the flour, baking soda, salt, and cinnamon (if using) in a medium bowl. Set aside.
- In a large bowl, cream the butter and sugars together until light and fluffy, about 2 minutes.
- Add the egg and vanilla extract to the butter-sugar mixture and beat until combined.
- Mix in the mashed banana until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
- Fold in the chocolate chips using a spatula.
- Scoop dough using a tablespoon or cookie scoop and place onto the prepared baking sheet, leaving space between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are still soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Make sure to use a ripe banana for the best flavor and texture.
- You can substitute milk chocolate or dark chocolate chips if you prefer.
- These cookies store well in an airtight container for up to 3 days.